I don't want to call this a problem because it's really not. I'd just like
a little feedback from the community.
The last several batches of beer I've made, including an oatmeal stout,
have fermented all the way down to 1.010. I've been sticking to Wyeast
2112 and 1056 mostly, although other yeasts have produced the same effect.
Five years ago I did a Trappist with an OG of 1.084 and it also fermented
out to 1.010.
There are no off flavors and the finished product is also a pleasure to
drink.
I make 14.5 gallon batches at a time and normal fermentation time in the
primary is 2-3 weeks and secondary fermentation until I feel the FG is
reached. That may be as long as 2 months or more.
Anyone else have this experience?

Alex
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